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Healthier, but oh so delicious, Salted Tahini Oatmeal Chocolate Chip Cookies. These are some of the best cookies…rich and decadent, but made with all wholesome ingredients. Oats and almond flour make up the base, tahini adds the perfect texture, and they’re lightly sweetened with maple syrup. Every bite is slightly crisp on the edges, but soft and chewy in the center. So DELICIOUS and extra easy too. Absolutely nothing not to love about these salty-sweet tahini oatmeal cookies.
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Ending the week with chocolate cookies because cold and short January days always call for a cookie. I know that everyone is focused on the New Year and new goals. And many of you might not be looking for cookies, BUT cookies can still be wholesome and delicious.
And these cookies are proof!
I made these thinking, “no way will these actually work, they’re too healthy”. But to my surprise, they worked perfectly and tasted even better. Asher and my mom, who are very particular about their cookies, both agreed, these are SO GOOD!
The idea
My mom has these oatmeal chocolate chip cookies she used to make ALL THE TIME growing up. They are so simple, just mix all ingredients in a bowl and bake…so, so delicious. Without a doubt one of my favorite cookies.
Well, with it being “Healthy January”, I wanted to come up with a way to recreate her famous cookies. But yet make them even healthier. I honestly wasn’t sure if I could do it. I even said from the start…if I can’t make these taste really awesome, I’m not sharing the recipe.
Shockingly, the very first batch came out perfectly. Better than I could have even imagined. I thought maybe it was just a lucky fluke. But I’ve now made them multiple times, and each time, they’ve been perfect.
Maybe even better better than Mom’s original recipe. Simply because I was able to perfect the cooking time and add more chocolate chunks. Oh, and add that sea salt on top too!
The details
Like my mom’s cookies, these actually couldn’t be any easier. Gather up all your ingredients, add them to a bowl (the order doesn’t matter), and mix until combined.
Stir in all the chocolate, then scoop the dough into balls, and bake! No joke, so easy.
The dough will be on the wetter side, so use a cookie scoop or spoon to make the balls. I know it might not seem like they’ll bake up nicely because of all the moisture, but they do!
They do brown a little on the edges, so at first I thought I had over cooked them. But I came to realize that they were just perfect this way. A little golden on the edges, but really soft in the center, with lots of melted chocolate.
The tahini not only adds a rich flavor, it really helps the cookies form a nice texture and chew.
For the chocolate, I used a mix of chocolate chips and dark chocolate chunks. I wanted the classic chip, but also nice big pockets of chocolate chunks. The balance was just right.
What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. They’re naturally gluten-free, with no added sugar (I don’t count maple syrup as added sugar). In my opinion, they’re a healthy cookie that actually tastes delicious too.
My best advice? Bake these tonight…because everyone has thirty minutes to bake up cookies. Then eat a few warm, and welcome in the weekend. And in my case, the snow too.
Looking for other healthier dessert recipes? Here are my favorites:
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Lastly, if you make these Salted Tahini Oatmeal Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Tahini Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/4 cups old fashioned oats
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup melted coconut oil
- 1/3 cup tahini
- 1/3 cup real maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chunks, and/or chocolate chips
- sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded tablespoon size balls – the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.4. Bake 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommend) or let cool and store in an airtight container for up to 5 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Would love to make these but only have margarine, can I sub that for the coconut oil? Thanks!
Hey there,
That should be okay for you to use. Let me know if you give the recipe a try, I hope you love it! xTieghan
A complete waste of ingredients. I replaced the almond flour with gluten free flour as a note says. The raw batter was good. The chocolate chips didn’t stay in the batter. The cooked cookies have no flavor. They are dry and tasteless. Oh well.
Hi Robin,
Sorry to hear you didn’t enjoy the recipe, thanks for giving them a try:) xT
Just made these. Flavor is really excellent. My only substitution was coconut flour for almond flour, just because it was what I could find on short notice and I had to adjust the flour ratio because of it. I ate one cookie warm and it kind of fell apart. I am not sure if that was a result of the flour (much less coconut flour is needed than almond), or if that is just the way these cookies are composed. But again, flavor is amazing and they look great (btw, the finished cookies in the recipe photos do not look like oatmeal cookies–maybe they are wrong?).
Hey Omar,
Thanks so much for giving the recipe a try! Unfortunately, coconut flour is not the best substitute to use here. Next time, I would use the almond flour or GF all purpose flour. Please let me know if you have any other questions! xTieghan
These are the BEST oatmeal chocolate chip cookies I have ever made. I admit that I’m addicted and make a couple of batches a week. I love that they have tahini and coconut oil in them. Thank you for perfecting this recipe!
Hi Lizanne,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Loved these so much! Especially that they weren’t too sweet and that they were one bowl, super easy, and so good!
Hey Theresa,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
These are absolutely amazing! My son follows mSCD so to find a cookie w no refined sugar and gluten free is terrific. We have been searching for the perfect clean recipe for over 2 yrs and have found it!!! Use w Hu chips that are made w dates. Ty. I’d love to know which other of your recipes are must try’s!!!
Hey Michelle,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Flavor is amazing! I live how easily they come together. I’ve made them twice and still can’t get them to flatten out and crisp up. What am I doing wrong?
Hey Kim,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Try banging your baking sheet on the counter to flatten them, they really don’t get very crispy. xTieghan
These were pretty good, but definitely meant to be eaten while warm. We left these out overnight before storing in Tupperware, so perhaps that’s why the became soft/almost rubbery in the following days? Loved the tahini flavor, though.
Hey there,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! Yes, they will definitely soften. xxT
I have made these so many times already, an absolute favorite!
Hey Allie,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I made these cookies tonight. I actually used tahini with cocoa that I picked up after the holidays. When I saw this recipe was so excited to try. Followed the recipe other than the chocolate tahini. Just so delicious! Ate a warm one before dinner and another after. My 80 yr old dad said “don’t loose that recipe!”
Hey Denice,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Hi! Would butter work as a sub for coconut oil?
Hey Katie,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
So glad I tried these cookies. The nuttiness from the tahini mixed with the chocolate and slight touch of sea salt is such a great combination! Will be baking these quite often.
Hi Peggy,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Ek! I only have a 1/4 cup of oats after making granola bars today – any ideas to sub that extra cup?
Hi Renee,
So sorry, since it’s 1 cup of oats that you would be missing, I would wait until you have them:) I hope you love this recipe, please let me know if you give it a try! xTieghan
I just made them and they are delicious!! Warm, sweet and salty!
Hey Jen,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I mean… amazing.
Hey Delia,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Could peanut butter be substituted for Tahini? Just asking as I have it on hand. Thanks!
Hey Beth,
Sure, I bet that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I was wondering the same thing. Did you try it?
Hi Autumn,
I think that would work well! xTieghan
Love these so much! A better way to indulge and not feel too guilty! Every recipe I try of yours is better than the next! From NJ, a perfect snow day cookie!
Hey Bernadette,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Could I use whole wheat flour instead of almond flour? Thanks!
I made theses yesterday and they were so yummy and easy to make! A delicious cookies to satisfy my sweet tooth without feeling too guilty !
Hey Jasmine,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Hi Katie,
Sure, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan